New mexico enchiladas
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New mexico enchiladas
  Entrees    Southwest  
Last updated 6/12/2012 12:53:18 AM. Recipe ID 15095. Report a problem with this recipe.
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      Title: New mexico enchiladas
 Categories: Entrees, Southwest, Usenet
      Yield: 2 Servings
 
      1 lb Beef, ground
      2    Garlic cloves, minced
           -(or less)
      1 t  Salt (more or less
           -to taste)
           Pepper
      3 t  Chili powder (or less,
           -to taste)
      1 T  Flour
      4 oz Tomato sauce
      8 oz Water
      2    Corn tortillas
      2    Eggs
           Vegetable oil
      1 c  Lettuce, shredded
      1 lg Tomato, chopped
      1 md Onion, chopped
      5 oz Cheddar cheese, grated
 
  Saute the beef over medium heat until it has lost its raw red color,
  chopping it with the edge of a spoon into small pieces as it cooks.
  Add the garlic and spices and cook another 3-4 minutes. Add salt,
  pepper and chili powder to taste. Remember that the flavor of chili
  mellows as it cooks, although it won't get less hot. Add the flour to
  the meat mixture and stir well.  Add the tomato sauce and water.
  Simmer gently (uncovered) for about 45 minutes, until it has
  thickened and the flavors are blended.
  
  Heat about 1/4 inch of oil in a small skillet over medium-high heat,
  until it sizzles when a bit of tortilla is dropped in. Soften the
  tortillas briefly in the oil, one at a time, about 5 seconds on a
  side. (Turn with tongs, being careful not to tear them.) Drain on
  paper towels. Prepare another small skillet with a small amount of
  oil in the bottom, enough for frying an egg.
  
  Assembling the enchiladas requires you to keep track of several
  things at once.  Start an egg frying for each enchilada.  Make sure
  that the yolk is cooked soft, not hard! Put one tortilla on a dinner
  plate.  Cover it with a medium-thick layer of meat sauce.  Sprinkle
  chopped onion and grated cheese on top. Sprinkle lettuce and chopped
  tomato around the edge. Top with another tortilla. Cover with more
  meat sauce, sprinkle more onion and cheese.  Now top with the fried
  egg and serve immediately.
  
  NOTES:
  
  *  New-Mexico-style enchiladas with eggs -- This is the way my
  grandmother and aunt made enchiladas; I haven't lived in New Mexico
  myself, but that's where this recipe came from. Yield: Serves 2.
  
  *  You can also make single-decker enchiladas, for people with small
  appetites.  Omit the second layer of tortilla, meat, onion and
  cheese, but don't forget the egg.  If you make single-deckers, you
  will need twice as many tortillas and twice as many eggs, but the
  same amount of the other ingredients.
  
  : Difficulty:  easy to moderate.
  : Time:  10 minutes preparation, 45 minutes simmering, 5 minutes
  assembly. : Precision:  approximate measurement OK.
  
  : Vicki O'Day
  : Hewlett-Packard Laboratories, Palo Alto, CA
  : hplabs!oday
  
  : 




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Recipe ID 15095 (Apr 03, 2005)

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